1?
Nice episode. Great cheesehead hat.

In.

#3

#3

Just thought I’d drop in after a big day at the Frozen Tundra…

Just thought I’d drop in after a big day at the Frozen Tundra…

Top 10

Top 10

10???

Just missed.

Don’t feel bad Gary it was still a good show. Nice to get your opinion good or bad.

QOD have to get back to you.

Almost doesn’t count. Pats still won.

You don’t get my chili recipe.

QOTD-
Chili-
Use a good thin chuck steak(or any angus thin steak) and slice into tiny bite size cubes 1/4 inch by 1/4 inch
toss the meat in flour that has been seasoned with chili powder, onion pwder, garlic powder and cumin(not much cumin)
Heat olive oil in bottom of pot when hot sear the meat(removed and shaked free of excess flour)
remove the browned meat from the pot set aside
turn heat down and sweat Onions(celery & Grated Carrot optional)
Salt and Pepper the mixture add 3 to 4 minced cloves of Garlic
Add in to the onion mixture 1/2 small can tomatoe paste and saute

Now comes some options- the quick way is to add in some chipolte salsa that is mixed already(8-16 ounces to taste)- long way is to buy Chipoltes in Adobo sauce chop them and also add some chopped chili pepperss and Cilanto

Once all this mush is together deglaze the pot with 12 ounces of Red wine simmer off the alcohol- add the meat back in to the pot- reseason with Salt, Pepper, Chili Powder

If extra liquid is needed you can add some beef broth to the pot- or I use some left over Coffee(sounds weird but it is also the secret to red eye gravy in the south)

If you like really thick chili you can add some corn flour or get some tortilla chips and grind them fine in a food processor and add to the chili

Let simmer on low or in the oven at 250 for about 90 minutes

Now here is my ultra secret touch as I make mine a little spicy- Take 1/2 of a Hershy chocolate bar and melt it with a quater stick of butter and add it to the mixture and then let simmer for another 30 minutes

Extra goodies for topping each serving- I like to crisp up some nice Maple bacon break it into pieces then grate some smoked gouda, chop some chive and a dash of sour cream all plopped on top of a bowl of it-

Sorry I am Italian so I do not have any exact measurements

I’m not much of a cook…so I have no chili recipe. Although, I love chili. I like it w/ a little kick. Great episode…ugly cheese-head hat. I mean UGLY. Sorry about the sub-par wines, I haven’t had any, so I can neither agree or disagree with you. I’ve had some Ravenswood, but nothing recent. They’re ok.

You kind of got me in the mood for a chardonnay. A big, fat, buttery one that hardcore old-world people would hate. So, with that said, I’m going to see what I got and go home. Have a good night, and thank you to your Jets for humiliating the Packers at home. (no offense to Lambau field, it’s nice–especially when I was there on Christmas day last year watching the Bears clinch the division by beating them…they have this “Bears still suck” song, it’s cute).

See you later,
Go BEARS!!
T

Today was sub-par.

Sometimes it’s more valuable to know what to stay away from than it is to know what to buy. Good show.

Danâ??s Famous Buffalo Bayou Red

(If you donâ??t like it hot, look somewhere else!)

2 T Bacon Fat
3 Onions
3 Cloves Garlic
Salt
Pepper
4 Lbs Ground Beef (pick â??em!)
6 T ground hot red pepper (NOT Chili Powder. Please!)
3 T Oregano (Mexican)
3 T Cumin (pick â??em!)
1 bottle of dark beer (Shiner Bock) (at least on bottle. You may need more)
3 T Cider Vinegar

Chop onions fine. Mince Garlic.

Heat bacon fat until it smokes. Add onions and sauté until tender, but not brown. Add garlic and sauté until fragrant (about 30 seconds). Add beef. Using a wooden spoon, break up beef and brown it. Add all other ingredients. If you do not have enough liquiod (it should cover the meat) add more (beer or water).

Cook. UNCOVERED at LEAST 2 hours at a bare simmer. Preferably more. Keep an eye on it so it doesnâ??t run out of liquid.

Eat with Raw Onions, Cheddar Cheese, Beans (if you must) and homemade cornbread. (I have a recipe for that, too)

Dan (In Houston, of course!)

Gary,
Thanks for the woot tip on the Monkey Prize, They sold out by 3p CST, probably in no small part due to you. Chili? Get Wick Fowler’s two alarm mix and make it per directions. Not sexy, I know, but really good.

GV,

My chili recipe is actually already posted on the WLTV forums in the Recipe section. Check it out! It rocks!!!!

GO BEARS!!!!

P.S. I tried to get some of that Monkey wine from woot but they were sold out by the time I got around to it…………

I agree with E-Rock. It’s very helpful to know what “not to buy” in the world of wine. As they say, life is too short to drink bad wine.”

Now, let’s try some Italian Barberas and the reason I ask this is I fell upon a wine tasting on Saturday before dinner and they featured some Italian wines and the Barbera I had (Cantine Santi “Altea” ’04) was just absolutely a joy to behold. Now I’m in the market for some good Barbera.

Chili? Here’s a quick one.

2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.

To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.

Go Colts! (they lost to Tennessee) 🙁 and congrats to the Jets

Sante!
Dom

Gary-
Another super episode!
LOVE the hat!
Looks good enough to eat!
Chili recipe!
Sure – I get rave reviews on this one – but it is 6 alarm!
I am warning you about the heat!

Six-Alarm Chili Surprise:

Ingredient List:

2 cans of Light Kidney Beans
1 can of Garbanzo Beans
1 can of Black Beans
1 can of Rotel Hot Tomatoes
1 can of Rotel Mexican Festival
1 can of Rotel Italian Festival
1 clove of garlic
5 medium jalapeño peppers
1 lb. ground lean chuck
1 lb. bacon
2 tsp. of cinnamon/sugar mix
2 cups of brown sugar
1 bar of Ghirardelli Bakers Chocolate (Bittersweet)

In slow cooker add all the beans and all of the tomatoes(none of the juice from the cans). Then add garlic and Jalapenos. Brown ground chuck and add. Brown bacon and add. Add cinnamon/sugar and half of brown sugar. Boil for at least 2 hours. Marinate in refrigerator overnight. Cook on medium at least another 3 hours. Add Chocolate and last half of brown sugar right before the last hour of cooking. Must cook for a minimum of 6 hours. Must put ingredients in slow cooker in the order listed here.

Prep Time: 2 hours
Cook Time: 6 hours
Serves: 6
Spice: Medium

Dog Breath Chili, the best I’ve ever tasted thus far……
World Champion 2005

Doug Wilkey of Shoreline, Washington, whose spicy, flavor-filled red chili earned rave reviews from the judges for its exceptional depth and richly blended character, won the honor of â??Worldâ??s Best Chiliâ? for 2005 in the International Chili Societyâ??s (ICS) 39th annual Worldâ??s Championship Chili Cookoffâ?¢, sponsored by ConAgra Foods.

Ingredients:
6 ounces regular breakfast sausage
2 teaspoons Wesson(R); Oil
3 pounds tri-tip beef, cut into small pieces or coarse ground
1 medium onion, finely chopped
1 can (14 1/2 ounces) beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves Gilroy garlic
2 tablespoons Gebhardt(R); chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Huntâ??s(R); Tomato Sauce
1 can (10 ounces) Ro*Tel(R); Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can (14 1/2 ounces) chicken broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste

Instructions:
Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.

Gary:

It is way more valuable for me to know what 90+ point wines to avoid than have them turn out spot on. Every wine you recommend against is of tremendous value – don’t get down over it. And I find Parker USUALLY over-rates Aussie Shiraz. It is the one region I don’t trust his ratings…..and 90 point Spanish winds under $15.

My wife has a great recipe for Chile…but because she used to live in Cincinnati – it is sweet tasting and often people are too surprized by the taste.

Joe

Gary, here is my Basic Chili Recipe – It is quick and easy.

Based on Wick Fowlerâ??s Two, Threeâ?¦Alarm Chili

2 lbs chopped beef
1 cup chopped onions
2 or 3 cloves garlic
Pinch oregano
1 tbs (or so) ground cumin seed
1 tbs salt
1 tsp ground red pepper
2 (two alarm) to 4 (4 alarm) heaping tablespoons chili powder
8 oz can tomatoes
1 tbs tomato sauce
1 Qt water
2 tbs flour

To begin:

Good chili is a very easy to cook. A basic recipe calls for two pounds of chopped beef. If the beef is a little fat, so much the better.
Brown the beef, adding some beef fat to aid in the browning if the meat is lean. Put about a cup of chopped onions and a couple of cloves of chopped garlic in the pot and stir around a little.

Then add as much oregano as can be lifted between the thumb and the finger, a tablespoon or so of ground cumin seed, tablespoon of salt, and eight-ounce can of tomatoes or tomato sauce and a quart or so of water.
Simmer together for about an hour, skimming off the fat now and then, and add a couple of tablespoons of flour that has been stirred into an equal amount of water. Cook another 20 minutes or so until slightly thick.

The alarms

For extremely hot chili the tongue-burning kind, which can cut through even a margarita, add a teaspoon of ground red pepperâ??not the crushed red pepper used to flavor Italian foodâ??and three or four heaping tablespoons of chili powder.
For a more balanced taste, one in which the tru chili eater can discern whether it is moose meat or beef in the dish, cut the chili powder some, maybe even in half, and maybe the pepper can be cut in half, too.

Adapted from a New York Times article by Martin Waldron (November 10, 1976).

You were going to throw the Jets ball into the camera, weren’t ya? Good thing a cool head prevailed.

Too bad to hear about the Trapiche Malbec. When you rinsed your glass, the red color remained in the glass. Talk about “inky”! It reminded me of the Luca Malbec which I had a few months ago, and you continue to carry intermittently. Perhaps you could try that, maybe it is not a Aussie Shiraz wannabe. Similar accolades, somewhat less expensive (about $28 I think at WL).

Oh, those Dolphins. I was thinking you should be scared, however given this past weekend with how good the Jets looked and how bad the Dolphins looked, I think the Jets should have no problem. Hey, lets make it like the last Jets-Dolphins game- does order code 2017 remind anyone?? Whattaya say, Gary? The game is even on Christmas day!